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FPDD Guide No.

2 Series of 2014

Coconut Milk and Cream Milk Substitute Preparations PHILIPPINE


Coconut Milk products are prepared using a significant
1. Low Fat Coconut Filled Milk Reconstituted COCONUT
amount of comminuted coconut meat and expelled,
skimmed milk with stabilizer is blended and
where most filterable fibers and residues are excluded, AUTHORITY
homogenized with coconut milk
with or without coconut water, and/or with additional
water, thermally processed appropriately and sealed in 2. Evaporated Reconstituted Milk Reconstituted
a container to prevent spoilage. skimmed milk with stabilizer is blended and with
coconut milk, heated under reduced pressure
Product Styles until it has lost about half its water. C O C O N U T PRO C E SSI N G
1. Light Coconut Milk The product obtained from T EC H N O LO G I ES
either the bottom portion of centrifuged 3. Sweetened Condensed Milk Concentrated
coconut milk or by further dilution of coconut
evaporated reconstituted milk is added with
milk
2. Coconut Milk The dilute emulsion of com-
minuted coconut meat in water with soluble
sugar to give a total sugar concentration of about
55%
COCONUT
and suspended solids
3. Coconut Cream The emulsion extracted from
matured coconut meat with or without the
Composition of simulated dairy milk beverage

%FAT %PROTEIN
MILK
addition of coconut water/water
Low Fat Filled Milk 2-3 3.6
4. Coconut Cream Concentrate The product
obtained after the partial removal of water from Evaporated Reconstituted
coconut cream 6.0 7.3
Milk
Sweetened Condensed
Simulated dairy milk beverage 8 7.5
derived from Coconut Milk Milk

Simulated dairy milk beverage are dairy milk substitutes


FOOD PRODUCT DEVELOPMENT DIVISION
formulated to contain approximately those of their dairy Research and Development Branch
milk counterparts. The local milk industry utilizes coco- Philippine Coconut Authority
nut milk which is a rich source of vegetable fat to substi- FPDD Plant, PCA Cmpd., Elliptical Road
Diliman, Quezon City
tute for imported butterfat. Coconut milk is a cheaper Tel. No.: ( +632 ) 928-4501
source, contains natural emulsifiers and much easier to Fax No.: ( +632 ) 926-7631
blend with skim milk. Email: fpdd.pca@gmail.com
PROCESS FLOW FOR Coconut Milk extraction COCONUT MILK and Its Processing
PRODUCT DESCRIPTION Bottling or Canning
De-husked
Coconut
Whole Filtration: the extracted coconut milk is filtered using
Coconut milk
Driling
is the liquid Coconut
Water

obtained by manual or a vibro screen with a stainless filter of


mechanical extraction of 100 mesh or finer
c o mm i n ut e d c o c o n ut Pasteurization: filtered coconut milk is pasteurized
meat, with or without
De-watered,
De-husked
indirectly by double boiling at 70C
Whole Coconut for 15minutes
water. The composition of coconut milk depends
on the amount of water used for the extraction, Packaging: once pasteurization temperature is
affecting significantly moisture and fat content. achieved, the coconut milk is removed
from the heat source, immediately
De-shelling Splitting
Coconut milk obtained from single-stage Paring
transferred to stainless steel filling
Grating
extraction, without added water, is called Grinding
vessels hot-filled in appropriate con-
K akang Gata . tainers and sealed
Freshly extracted coconut milk has a pH of 6 Comminuted Cooling: packed coconut milk is immersed in a
( s lightly acidic ) and coagulates when heated
Coconut Meat
cooling tank water bath to bring down the
to 80C temperature.
Milk Extraction
Coconut milk is rich in proteins such as Storage: coconut milk packed in plastic bottles or
albumin, globulin, prolamin and glutein Coconut
pouches is subjected to blast freezing and
Coconut Milk Residue
Emulsifying agents help in increasing dispersibil- transferred to freezers for cold storage; while
ity and stability of food emulsions; examples of Drying
canned coconut milk undergo sterilization, they
such are phospholipids, cephalin and lecithin Centrifugation Expelling

Pulverizing
remain stable at ambient storage after cooling.
which have been found in coconut milk.

Typical Composition of Kakang Gata Coconut


Coconut Cream
Coconut
Flour Dehydration or Spray-Drying
Skimmed Milk
Dehydration of coconut milk into a powdered product
Constituent Percent
Fermentation Centrifugation renders stability, convenience and increased consump-
Moisture 52.0
Virgin
Coconut Oil
tion while keeping its natural quality, flavor and texture
Fat 38.0
upon rehydration.
Protein 3.5 Basic Equipment Used:
1. Deshelling Machine: for removal of the coconut shell Blending: minimal amounts of maltodextrin and casein
Ash 0.9
2. Grinder/ Pulverizer: pared, quartered coconut meat is re- are blended into fresh coconut cream to improve
Total Solids (Non solids) 9.0 duced in particle size by grinding, for a more efficient milk fluidity
extraction Spray-Drying: blended cream is spray dried
*Source: Hagenmaier, R. 1980. Coconut Aqueous Processing
Second edition. San Carlos Publications. Cebu City, Philippines.
3. Grater: motorized coconut shredder after coconut is split into
Packaging: resulting powder is packaged in moisture-
halves
vapor-proof container
4. Coconut Milk Extractor: for mechanical extraction of coconut
milk from the comminuted coconut meat

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